Quinoa Stuffing
3 T coconut oil
1-2 T olive oil
5 green onions
1/2 large butternut squash diced (leave skin on)
1 small red bell pepper chopped
1 large apple peeled & chopped
1 c sliced mushrooms
1 T dried sage
Mary-Ann’s Garlic & Herb Salt
2 t Mary-Ann’s Herb Salt
1 t White Pepper
1/4 c chopped fresh basil
1/2 c fresh parsley
3 Bay leaves
2 c quinoa
1 c pomegranates or raisins
1/2 c chopped pecans
1 lime (juiced)
2 T nutritional yeast

Bring 4 cups of water to boil and add the bay leaves, nutritional yeast, MA’s Herb Salt and the quinoa. Reduce the heat to low and cover.  Cook for about 20 minutes, or until all the water is gone.  Remove from the heat and discard the bay leaves.  Set aside.

In a skillet sauté the oil, squash, pepper, apples & mushrooms over medium heat until the onion is soft and the squash is browned.  Add the sage, MA garlic & herb salt.  Combine the sautéed vegetables and quinoa.  Add the olive oil, pomegranates, fresh parsley, lime juice and pecans.  Spread the fresh basil over the dish, toss & serve.

-Raw Quinoa Stuffing
Sprout the quinoa in water with the Bay leaves. – Approximately 2-3 days. Eliminate the butternut squash. Eliminate the coconut oil and replace with equal parts olive oil. The remaining vegetables, apple and spices will be chopped and tossed in 3 T olive oil (soaked sauté) for approximately 1/2 hour (or longer) before mixing with the sprouted quinoa. Combine the sautéed vegetables and quinoa.  Add the pomegranates, fresh parsley, lime juice and pecans.  Add additional olive oil if necessary.  Spread the fresh basil over the dish, toss & serve.